Parve
Adapted from the May, 2018 issue of Cooking Light.
I found this recipe in Cooking Light magazine only about a month ago, and already I’ve made it twice, it’s that good.
Broccoli is so good for you! And did you know that by roasting it you not only improve the flavor, you shrink down the pieces so you can eat a lot more of it? When I boil or steam broccoli, we eat only about half a head at a time. When I roast it, we can easily eat a whole head between the two of us. So the recipe is right on when it tells you two heads will feed four people. (Of course if they are large heads of broccoli, you can probably stretch this to feed six.)
The sauce is very flavorful but not at all overwhelming, because you use only a little of it, and the ingredients meld very nicely together.
Ingredients:
2 heads broccoli, cut into florets
2 Tbs. olive oil
2 Tbs. orange juice
1 Tbs. soy sauce
1 Tbs. light brown sugar
2 tsp. Asian chile-garlic sauce
2 tsp. dark sesame oil
2 tsp. toasted sesame seeds
Directions:
Preheat oven to 425 degrees.
Toss the broccoli with the olive oil and place on a large baking sheet. Roast until tender, 25 to 30 minutes, turning once or twice during the roasting.
While the broccoli is roasting, combine the orange juice, soy sauce, brown sugar and chile-garlic sauce in a small saucepan or measuring cup and boil on the stove or microwave for about two minutes until it is reduced and slightly thickened.
Stir in the sesame oil, and drizzle the sauce over the roasted broccoli. Sprinkle with toasted sesame seeds and serve immediately.
Serves 4
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